Classic Pork Tenderloin Sandwich


You don't have to go the fair to enjoy a delicious pork tenderloin sandwich—you don't even have to wait for summer!

Prep Time:
25 mins
Cook Time:
18 mins
Total Time:
43 mins
6 sandwiches

Make this classic pork sandwich recipe in your own kitchen with just a few easy steps.


  • 6 center cut pork loin chops (about 3/4-inch thick), trimmed of fat

  • 2 sleeves saltine crackers or ritz crackers, processed into fine crumbs (about 2 1/2 cups)

  • 1 teaspoon garlic powder

  • ½ teaspoon ground black pepper

  • 2 cup flour

  • 1 ½ cup buttermilk

  • Vegetable oil

  • Salt

  • 6 hamburger buns

  • Leaf lettuce, tomato slices, pickle slices, mustard


  1. Butterfly each pork chop by cutting horizontally to, but not through, the other side. Lay open the chops. One at a time, cover each piece of pork with plastic wrap and using the flat side of meat mallet or a small frying pan, pound until 6 to 8-inches wide. Lightly pound each chop with the tenderizing side of the meat mallet.

    tenderizing pork tenderloin

    BHG / Andrea Araiza

  2. Add at least 1-inch of oil to a large skillet. Heat oil to 375°F.

  3. Meanwhile, in a shallow dish combine cracker crumbs, garlic powder and black pepper. In another shallow dish place flour. In a third shallow dish place buttermilk.

    dishes with ingredients for breading fried pork tenderloin

    BHG / Andrea Araiza

  4. One at a time, dip pork into flour and then into buttermilk. Evenly coat with cracker crumb mixture.

  5. Carefully lower breaded tenderloins into hot oil one at a time and fry about two to three minutes or until an instant-read thermometer inserted in the center reads at least 145°F, turning once. Place fried pork tenderloins on a cooling rack and sprinkle with salt. Repeat with remaining tenderloins.

    dropping breaded pork tenderloin into hot oil

    BHG / Andrea Araiza

  6. Place fried pork tenderloins on the bottom half of the hamburger buns and if desired top with leaf lettuce, tomato slices, pickle slices and/or mustard.

    classic pork tenderloin sandwich on cutting board

    BHG / Andrea Araiza

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